Scrumptious, mouth watering, peanut butter pancakes with sugar free peanut butter caramel is what weekends are made for. These utterly delicious pancakes and incredibly luscious, addictive caramel topping will easily become your go-to vegan pancake recipe.
These pancakes are not only vegan and insanely delicious, but they’re also wheat free, gluten free, oil free, refined sugar free, and dare I say, almost healthy? They’re packed with nutrients, using wholesome ingredients for a tasty and nutritious vegan breakfast.
Want even more incredible vegan pancake recipes? You’ve got to check out this collection of The BEST Vegan Pancakes Ever! So many great options for breakfast and brunch, but also a savoury dinner pancake!
What’s in my peanut butter pancakes?
- Soy milk + apple cider vinegar to give these pancakes a “buttermilk” effect that is entirely plant based. The apple cider vinegar reacts with the soy milk, causing it to appear somewhat curdled. The result is beautiful fluffy vegan pancakes that you’ll want to eat for breakfast every day.
- Quick cooking steel cut oats, or rolled oats work fine too. Oats have been said to aid in lowering cholesterol and blood sugar levels, making them a healthier ingredient when compared to wheat flour. As an added bonus, oats are naturally gluten free, so if you have a gluten intolerance, oats are a great choice. Just make sure to purchase oats that are certified gluten free, if needed, since cross contamination can be a problem depending on your level of intolerance.
- Chia seeds to provide a boost of iron, calcium, fiber, and healthy fats to these tasty protein pancakes.
- Baking powder. Always make sure to use active baking powder since opened jars tend to lose their effectiveness over time.
- Natural peanut butter, the kind that is JUST peanuts. I like natural peanut butter to ensure there is no added oil or sugar.
- Unsweetened apple sauce to replace oil and sugar. Two for one deal here. 🙂
How to make peanut butter pancakes
Start by combining the soy milk and apple cider vinegar (or lemon juice) in a small bowl and set aside to let it curdle.
Meanwhile, add the oats and chia seeds to your blender and grind them until a flour like consistency is achieved. If your blender is not very powerful and there are a few chunkier pieces remaining, not to worry, it will still work well.
Transfer the flour you just made to a large mixing bowl and add the baking powder and mix well. Set aside.
To the bowl of your now curdled milk, add the peanut butter and unsweetened apple sauce. Whisk to combine.
Then pour your wet mixture into the bowl of dry ingredients. Using a silicone spatula, mix until just combined and no dry bits remain, but do not over mix. Some lumps are perfectly fine, and you don’t want to over mix the batter or the pancakes won’t be as fluffy.
Ladle your pancake batter onto a hot nonstick griddle, making your pancakes roughly 3-4 inches in diameter. I like making my pancakes on the smaller side so they are easier to flip.
Cook your pancakes for 4-5 minutes and then flip them. Cook the reverse side for another 3-4 minutes, until cooked through.
How to make the peanut butter caramel topping
While the pancakes are cooking, you may prepare your peanut butter caramel.
The sauce is quick and simple to make and you should have plenty of time to do so while the pancakes are cooking. However, feel free to make the sauce first, if preferred.
Gather your ingredients:
- Pitted dates
- Natural peanut butter
- Soy milk
- Cinnamon
Then add all four ingredients to your blender and process until smooth. Once smooth, thin out your caramel with water to your desired consistency. I find 4-6 tablespoons to be the right amount.
If you’re making the sauce ahead of time, it will thicken as it sits. When ready to serve, you may add a little more water to thin it out, as needed.
TIP: If you don’t have a powerful blender, soak your dates in boiling hot water for 10 minutes. Then drain and add to your blender with the remaining ingredients. The soak time will soften the dates, making them easier to process.
Serve these vegan protein pancakes with 2-3 tablespoons of your homemade caramel sauce and sprinkle with chopped walnuts or peanuts and sliced bananas, if desired.
If you’re skipping the caramel topping, you may use maple or date syrup, chopped nuts, fresh fruit, or any of your favourite pancake toppings.
If you need a side, these air fryer hash browns pair nicely with these too. 🙂
How long do they keep?
Pancakes taste best when freshly made, but these sugar free pancakes also make great leftovers. You may keep them refrigerated for 3-4 days and reheat in the toaster for a quick and easy breakfast.
The peanut butter caramel will keep refrigerated in a sealed container for up to 1 week and tastes great cold or warmed up in a small pot.
You may also freeze these pancakes, but wait until they’re fully cooled. Then store them in a sealed container or sealed plastic bag and freeze. You may pop these in the toaster to heat through, from frozen for a simple and convenient breakfast.
You’re going to absolutely LOVE these thick and fluffy, perfect pancakes!
They’re positively scrumptious, nutrient dense, protein packed, super peanutty and totally addictive. Enjoy!
More vegan pancake recipes
- Lemon Poppy Seed Pancakes
- Blueberry Pancakes
- Easy Banana Spinach Pancakes
- Lentil Banana Protein Pancakes
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Ingredients
- 1 cup soy milk
- 1 tsp apple cider vinegar or lemon juice
- 1 cups quick cooking steel cut oats or rolled oats
- 3 tbsp chia seeds
- 2 tsp baking powder
- 1/3 cup smooth peanut butter
- 2 tbsp unsweetened applesauce
Peanut Butter Caramel
- 1 cup pitted dates
- 1/2 cup soy milk or plant milk of choice
- 2 tbsp smooth peanut butter
- 1/2 tsp cinnamon
- 4-6 tbsp water to thin your caramel to desired consistency
Instructions
- Add the soy milk and apple cider vinegar to a medium bowl and set aside to let it curdle.
- Meanwhile, add the oats and chia seeds to a high powered and process until it resembles a flour consistency. (Don't worry if there are a few chunkier pieces.) Transfer the mixture to a large mixing bowl and add the baking powder to the same bowl. Whisk to combine.
- Turn on your non stick griddle and allow it to get hot.
- Now add the peanut butter and applesauce to the bowl with your now curdled milk and mix to combine. Then pour your wet ingredients into the bowl of dry ingredients. Mix until combined, but do not over mix. Some lumps are perfectly okay.
- Using a ladle, pour a small scoop of batter on your hot griddle, making the pancakes roughly 3-4 inches in diameter. You may gently press the pancake down to help it spread a little as the batter will not be very runny. However, do not spread too much as these taste best a little thicker and fluffier.
- Cook for 4-5 minutes until golden and flip and cook for another 3-4 more minutes, until cooked through.
- While the pancakes are cooking, prepare your peanut butter caramel (if using) by adding all the ingredients, starting with only 4 tbsp of the water to a blender and process on high until smooth. Add more water to reach desired consistency and set aside.
- Serve your peanut butter pancakes with sliced bananas, chopped walnuts, and your peanut butter caramel. Or use any other favourite pancake toppings.
These were so delicious! Everyone wanted seconds! The sliced bananas and walnuts make them even better 👌🏻 Thank you for sharing this yummy and easy to follow recipe. Definitely a keeper!
Thanks for the review Summer! I’m thrilled everyone enjoyed them so much! 🙂
I made your pb caramel sauce to top pancakes this morning – so delicious 🤤 I had to keep reminding myself that there was no sugar because I felt guilty eating it like I was having dessert.
So glad you enjoyed Sara! Thanks for reporting back. 🙂